carrot-ginger soup {and some fun with Dole}

Carrot-ginger soup {and some fun with Dole} is a gluten free, lacto ovo vegetarian, and primal recipe with 8 servings. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 100 calories. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 40 minutes. If you have black pepper, carrots, onion, and a few other ingredients on hand, you can make it. This recipe from The Wicked Noodle has 133 fans. It works well as a soup. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Carrot-ginger-miso Soup And Minted Pea Soup, Carrot Ginger Soup, and Carrot Ginger Soup.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

2 pounds carrots, chopped

2 quarts reduced sodium, fat-free, organic vegetable or chicken broth

2 Tablespoons fresh cilantro, chopped

2-inch piece of fresh ginger root, peeled and grated

1 cup DOLE Mandarin Oranges, drained

1/2 cup plain, non-fat Greek yogurt

1 Tablespoon olive oil

1 medium onion, chopped

1 teaspoon sea salt (or more, to taste)

Equipment:

dutch oven

immersion blender

food processor

blender

Cooking instruction summary:

InstructionsIn a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft.Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.

 

Step by step:


1. In a large Dutch oven, over medium-high heat, add olive oil.

2. Saute carrots, onions and ginger until soft.

3. Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.

4. Serve hot or cold.

5. Garnish with Greek yogurt and chopped cilantro.


Nutrition Information:

Quickview
98k Calories
4g Protein
2g Total Fat
16g Carbs
14% Health Score
Limit These
Calories
98k
5%

Fat
2g
4%

  Saturated Fat
0.32g
2%

Carbohydrates
16g
6%

  Sugar
9g
10%

Cholesterol
0.63mg
0%

Sodium
1342mg
58%

Get Enough Of These
Protein
4g
8%

Vitamin A
19118IU
382%

Vitamin C
14mg
17%

Vitamin K
16µg
16%

Fiber
3g
16%

Potassium
520mg
15%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Manganese
0.23mg
11%

Vitamin B2
0.16mg
10%

Selenium
6µg
9%

Vitamin B12
0.57µg
9%

Phosphorus
92mg
9%

Folate
31µg
8%

Vitamin B1
0.12mg
8%

Calcium
73mg
7%

Vitamin B5
0.71mg
7%

Vitamin E
1mg
7%

Copper
0.12mg
6%

Magnesium
22mg
6%

Iron
0.78mg
4%

Zinc
0.43mg
3%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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